| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
Sauces, Bar-b-q |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
CIDER VINEGAR |
| 3/4 |
c |
WARM WATER |
| 1 |
tb |
SALT |
| 1 |
ts |
Coursely ground pepper |
| 1 |
ts |
Hungarian ground PAPRIKA |
| 2 |
tb |
Dark brown sugar |
| 1 |
tb |
Dark molasses |
| 3 |
tb |
Dry mustard |
| 1/2 |
c |
Ketchup |
| 1/4 |
c |
Chile sauce |
| 3 |
tb |
Worcestershire sauce |
| 1 |
cl |
Garlic,,pressed |
| 2 |
tb |
Minced onion |
| 1 |
c |
Butter |
INSTRUCTIONS
MAKES SAUCE FOR 6LB MEAT
STORES WELL,SERVE WITH ANY
BB-Q MEAT
In a 2 cup measure, conbine vinegar and water.
Stir in salt, pepper, paprika, brown sugar, molasses and dry mustard. Set
aside to boil over medium/low heat. Stir in vinegar water.
TRANSFER to outside grill and simmer uncovered for an hour or so,,,
stirring from the jar in the refrigerator. SERVE HOT WITH BARBECUE,,, (this
is VERY similiar to one served in one of our more popular BBQ restaurants.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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